-Heat oil in a very large flame-proof roasting pan over moderate- high heat. (You'll eventually be putting this pan in the oven to cook the brisket.) Sear brisket until browned, about three minutes per side. While searing, add the onions to the pan. Remove brisket, reduce to moderate heat and contine cooking onions about 5 minutes longer. Add wine and stock to onions and cook 1 minute more, using a spatula to scrape up the bits on the bottom of the pan. Add chili sauce, vinegar, brown sugar and the bay leaf and stir.

-Lay the brisket in the pan with the onion mixture with the fat side facing up and spoon the sauce and onions over it. Cover the roasting pan with foil and roast in the oven for 2-3 hours, until the brisket is tender. Every hour or so, remove the brisket from the oven and spoon sauce over it.

-Remove brisket from oven and let cool. Place in the refrigerator for 6-8 hours (or overnight) to soak in the flavor.

-Before serving, heat at 350 for 30 minutes. Slice the meat against the grain.